Bring a small pot of water to a rolling boil. Add the shelled unsalted pistachios and let them cook for 1 minute. Quickly drain them in a colander and rinse under cold water to halt the cooking process.

Once cooled, gently pinch each pistachio to remove its skin. Alternatively, you can rub them with a kitchen towel to speed up the peeling process.

Using a clean kitchen towel, pat the peeled pistachios dry.

Transfer the dried pistachios into a high-powered food processor. Blend them until they reach a fine, crumb-like consistency.

To the pistachio paste, add softened unsalted butter and granulated sugar. Blend again until the mixture is creamy and well combined.

After blending, assess the consistency of your paste. If it's too thick, slowly add whole milk, one tablespoon at a time.

In a mixing bowl, fold the pistachio paste with cold heavy cream, whole milk, vanilla extract, and a pinch of sea salt.

Using an electric mixer or a whisk, whip the mixture until stiff peaks form.

After whipping, take a moment to taste your creation. Adjust sweetness by adding more sugar if desired, or consider a drop of almond extract.

Transfer the Pistachio Cream into an airtight container and refrigerate for at least 30 minutes.